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Preheat your oven to 350
Grease a 1 lb loaf tin (mine is 8.5 in x 4.5in) and set aside
To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, and vanilla and whisk or beat with a hand mixer until well combined
Stir in the shredded zucchini
To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and stir gently until just incorporated
Pour the zucchini bread into your prepared loaf tin and bake for 45-50 minutes until the outside has deepened in color and a toothpick inserted comes out clean
After baking, allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely